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Grillades

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“I understand this New Orleans-style smothered steak is often served with grits for breakfast. Here in California, it would be dinner. (Who has an hour to cook breakfast anyway???)”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle beef with salt and pepper.
  2. In a fairly large nonstick skillet (with a lid), heat 1 teaspoon oil over medium-high heat until very hot.
  3. Add steaks and cook until browned, about 2 mintues per side.
  4. Transfer to a plate as they are browned.
  5. Add remaining 2 teaspoons oil to skillet; reduce heat to medium.
  6. Add onions and cook, stirring 5 minutes.
  7. Add green pepper, celery, and garlic; cook, stirring 3 minutes longer.
  8. Add tomatoes with their puree, breaking them up with spatula.
  9. Stir in broth, Worcestershire and bay leaves.
  10. Increase heat to high and heat until mixture boils.
  11. Return steaks to skillet and reduce heat.
  12. Cover and simmer 40 minutes.
  13. Transfer steaks to platter and keep warm.
  14. Increase heat to high; stir in vinegar and heat to boiling.
  15. Boil until sauce has thickened, about 5 minutes.
  16. Discard bay leaves.
  17. To serve, spoon sauce over steaks.

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